Yields: 2 servings Prep time: 15 minutes Cook time: 10 minutes
Ingredients:
For the salmon:
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the mango salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
For the coconut lime dressing:
- 1/4 cup full-fat coconut milk
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- Pinch of salt
For serving:
- 2 cups cooked quinoa or rice
- Avocado, sliced (optional)
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, cumin, salt, and pepper. Rub the mixture over the salmon fillets.
Place the salmon fillets on the prepared baking sheet and bake for 10-12 minutes, or until cooked through and flaky.
While the salmon is baking, prepare the mango salsa: Combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
Make the coconut lime dressing: In a small jar, whisk together coconut milk, lime juice, olive oil, honey, and salt.
To assemble the bowls, divide the cooked quinoa or rice between two bowls. Top with the baked salmon fillets, mango salsa, and drizzle with the coconut lime dressing. Add avocado slices for extra creaminess, if desired.
Serve immediately and enjoy!